The Mr. hates frosting cakes. So it's safe to say that in previous years, when I've chosen a cheesecake as my birthday cake, he was pretty happy with that decision. This year I decided to change it up from the usual cheesecake and go with something a little different. This past year I lost my beloved cat of 18 years to cancer. She had been by my side for just about half of my life. I had gotten her one day after school when I was a little girl. I was sitting out side my aunt's house when a lady walked by and pulled a kitten out of her hoodie pouch and asked me if I wanted it. No little girl is going to say no to a kitten... and I was no exception. So that day I walked into my house holding my new kitty and begged my parents to let me keep her. The name I came up with for my new best friend was Snicker. Because I thought she had the markings of a Snickers bar... and because that's my favorite candy.
So this year, when the Mr. asked me what kind of cake I wanted I immediately decided on a Snickers cake. I wasn't sure what that meant, but I wanted something that reminded me of my kitty cat. This was the easiest sounding cake I came across. Not to mention is looks amazing! The pictures are not deceiving because I devoured this cake in a week. Baking the cake in the caramel sauce turns the cake into this moist caramel-y cake with peanuts. The whipped cream "frosting" is like the nugget center. This was the perfect cake to not only celebrate my birthday but to honor my furbaby as well.
Recipe adapted from My Honey's Place
- 1 box Devil Food cake mix (and ingredients called for in box directions)
- 1 c brown sugar
- 1 stick of butter
- 1 c chopped peanuts
- 2¼ c heavy whipping cream
- 2 heaping Tablespoons powdered sugar
- 2 full size snickers bars
- Mix cake batter according to directions
- In a pan on med heat combine brown sugar, butter and ¼ c of whipping cream. Stir constantly until combined. Remove from heat as soon as combined and melted (caramel will continue to cook in oven).
- Spray 9 inch round cake pans with cooking spray.
- Split caramel mixture into pans evenly.
- Sprinkle chopped nuts over caramel, ½ cup in each.
- Gently add cake mix to pans equally (I use a spoon to add dollops around to avoid spreading caramel to sides)
- Bake per box directions.
- Allow to cool in pan for 5 minutes. Run knife around the edge to loosen cake.
- Cut off any bump that may have formed over the pan while baking for a level surface. (the Mr. didn't do this and the cake turned out just fine)
- Place a plate on top of pan and flip allow pan to sit upside down on plate to cool.
- While cake is cooling beat remaining heavy whipping cream until peaks form add powdered sugar then continue to whip until stiff peaks form add half whipping cream on caramel side (top) of bottom layer and spread.
- Add top cake layer and then add remaining whipped cream to top and spread crush Snickers bars (I freeze to make this easier). Sprinkle on top of cake.
- Keep in fridge until ready to serve.
This recipe is linked to